top of page

GLUTEN FREE BLUEBERRY-BANANA BREAD

BOWL #1:

2 CUPS GLUTEN FREE FLOUR (BOB'S RED MILL GLUTEN FREE BISCUIT & BAKING MIX SUGGESTED)

1 TSP SALT

1 TSP BAKING SODA

1/2 TSP CINNAMON*

3/4 CUP LIGHT BROWN SUGAR*

BOWL#2:

1/2 CUP (1STICK)  BUTTER* (SOFTENED) (UNSALTED BUTTER PREFERRED)

2 LARGE EGGS*

1/3 CUP PLAIN YOGURT* OR SOUR CREAM*

BOWL#3:

2 CUPS MASHED BANANAS*

1 TSP PURE VANILLA EXTRACT*

DIRECTIONS: PREHEAT OVEN AT 350 ºF.

GREASE 9X5 LOAF PAN OR LINE WITH PARCHMENT PAPER.

MIX DRY INGREDIENTS IN BOWL#1.

MIX WET INGREDIENTS IN BOWL #2

ADDING ONE EGG AT A TIME TO THE BUTTER. THEN ADD THE YOGURT OR SOUR CREAM.

MIX BOWL#3 WITH MASHED BANANAS & VANILLA EXTRACT.

COMBINE ALL THREE BOWLS AND MIX LIGHTLY UNTIL EVENLY MIXED.

(THEN ADD NUTS IF DESIRED-3/4 CUP CHOPPED PECANS OR WALNUTS)

SCOOP 1/2 OF THE INGREDIENTS INTO THE BAKING PAN. SPREAD 3/4 CUP BLUEBERRIES ON TOP. THEN FINISH WITH REMAINING BATTER OVER THE BLUEBERRIES.

BAKE 60-65 MINUTES. YOU CAN COVER AFTER 30 MINUTES OF BAKING WITH ALUMINUM FOIL SO THE TOP WON'T GET OVERCOOKED. 

TEST WITH TOOTHPICK IN THE CENTER OF THE LOAF. IT WILL COME OUT CLEAN WHEN THE BREAD IS DONE. REMOVE FROM OVEN AND COOL ON A RACK. I PREFER ONCE COOLED TO STORE IN REFRIGERATOR FOR BEST RESULTS. IT TASTES BETTER THE NEXT DAY!

~*ALWAYS USE ORGANIC INGREDIENTS WHENEVER POSSIBLE~

bottom of page